Chuck Roast after some feedback

[Troutman]

Although I wholeheartedly agree with my brothers above, you now need to venture into QVQ chuckie. THEN you need to be introduced to rare QVQ chuckie. Oh the possibilities

[WhiskyBadger]

I was into Sous Vide before I got into BBQ, but haven't combined the two yet. I suppose it's time!

[Spinaker]

Looks great! I always pull my chuckies, I may have to try slicing in the future. Thanks for sharing this with us.

[Randy-Phx]

I cooked my first chuck roast today after reading this thread. I dry brined yesterday. I used Jerod’s brisket rub and Trader Joe’s coffee rub on it. I cooked on high smoke for an hour then increased the temp to 250. I let it go until IT of 160, then put it in a foil pan with a cup of low salt beef broth, 3 tablespoons of worchestershire, and 2 tablespoons of low salt soy sauce and covered it with foil.

It’s sitting in the cooler now. I hope it stays warm enough until my wife gets home. If not, can I put it in the oven at 170 to reheat without drying it out? I’ll upload pictures when it comes out. It was probe tender and very juicy.

[WhiskyBadger]

I'm a day late and a dollar short, but I've still got my two cents! I'd think you could reheat it, but typically it's going to be warm enough all the way down to 150 in my opinion

[Huskee]

I tell you what WhiskyBadger that pic of the sliced chuck looks as good as I can imagine it looking, nicely done!

[EZCUSE]

I am going to smoke my first chuck tomorrow. I am thinking of starting it on 225 until IT of 160 and wrapping in foil for the rest of the cook until an IT of 200-205.

depending on how long the cook takes I may need to increase temp after foiling to eat dinner at a reasonable time.

with that said, is there a rule of thumb in terms of if you smoke say a 6lb chuck at 225 it’s going to take you 1.5hours a pound so plan on the cook taking 9 hours?

would love to either know a rule of thumb or see some chart that talks about cooking temps, lbs and cook times.

any feedback would be greatly appreciated.

[WhiskyBadger]

I've given up on any sort of such estimates. I've yet to find a recipe, here there or otherwhere that has accurately estimated time for me

[Huskee]

My personal preference for good bark makes me delay wrapping until after the stall, which is more like 180 in my book. At those temps, my timing for a 4-5 lb chuck seems to be about 8hrs or so until wrap time, 2 hrs wrapped up to 208-210 (my preference for pulled beef), and ~2 hrs in the faux cambro hold phase, ~12hrs total. Conveniently, the timing is about the same for pulled pork or brisket.